浓缩苹果汁酶促褐变及其控制

Mechanism and Control of the Enzymatic Browning in Apple Juice Concentrate

酶促褐变是引起苹果浓缩汁色值降低、品质劣变的主要原因之一 ,本文介绍了浓缩苹果汁酶促褐变的三个必要生化条件 :酚类物质、多酚氧化酶 (PPO)和氧气 ,并综述了浓缩苹果汁生产中酶促褐变的控制方法 ,如加热钝化酶、调节pH值、添加酶或底物的抑制剂、使用膜技术、添加漆酶等 ,均能有效控制浓缩苹果汁的酶促褐变 。

Enzymatic browning is one of the major factors to cause the low quality of apple juice concentrate. In this paper the three biochemical conditions of enzymatic browning of apple juice concentrate are comprehensively analyzed. Many possible methods of solving enzymatic browning, such as, heating,regulating pH, adding inhibitors of PPO, using absorber resin ,are put forward respectively.Those methods, using in apple juice concentrate, can effectively inhibit enzymatic browning and improve its quality.